Horsepower

Share this post

horseradishSeatbelts are required for the major horsepower under the lid of this week’s large TakeHome case. What may look like an innocent twig is as powerful as a Hemi 426 engine on nitro. This little veggie is gonna lift your wig.

This root is Horseradish in its original form. It comes from the fertile volcanic soil of Tulelake, CA (Siskiyou County) where Jacqui and David Krizo have been farming horseradish organically for nearly 40 years under the name “Volcanic!” Cultivation of Horseradish dates back to Egyptian times. It gained popularity as a condiment in Middle Europe and is now grown around the world.

Spring and fall are the main harvest times for this powerful root. Many cultures’ spring feasts are dotted with Horseradish. It figures prominently into the Jewish Passover Seder meal customs. As part of the Passover tableau, a bitter herb, such as Horseradish, is used to symbolize the harshness of slavery for the Jews in Ancient Egypt. Yiddish storyteller Shalom Aleichem wrote "Horseradish that does not bring a pious tear to the eye is not God’s horseradish."

If you haven't had fresh grated Horseradish you are in for a treat. Peel the outer layer and grate the white root. The root won't be pungent until it is cut. That is because Horseradish, a mustard relative, contains an enzyme, sinigrin (a glucosinolate), that when broken down becomes allyl isothiocyanate (aka mustard oil). The aroma is strong and may irritate eyes and noses, so be cautious. An old trick on the Lower East Side of New York is to take your Horseradish and cutting board to the windowsill at the fire escape and lower the window enough so your hands work on the outside and the glass protects you nose.

Grated Horseradish placed in an airtight container will keep in the fridge for a few weeks. A sprinkle of fresh grated Horseradish, or combined with cream, will add zest to cooked dishes or sandwiches. We expect you will find fresh Horseradish will leave the store-bought jar versions in the dust.

- Heidi Lewis

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019
How fostering psychological safety increases performance
April 8, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.